Sous Chef

Sous Chef / Kitchen Manager

A thriving, chef-driven restaurant located in a historic train station setting is seeking a motivated and experienced Junior Sous Chef / Kitchen Manager to join our culinary team. Our concept blends Mexican roots with global influences, delivering a unique and elevated dining experience in a high-energy, fast-paced environment.

The Junior Sous Chef will support the Chef de Cuisine and Executive Chef in overseeing all aspects of kitchen operations. This role is responsible for maintaining high standards of food quality, consistency, and efficiency while leading and developing the culinary team.

The ideal candidate is hands-on, highly organized, and capable of managing both people and processes with a strong sense of urgency and professionalism.

• Supervise daily kitchen operations, including prep, production, and service execution
• Ensure all dishes meet quality, consistency, and presentation standards
• Expedite orders efficiently while maintaining strong communication with front-of-house teams
• Lead and manage kitchen staff during shifts; uphold standards and accountability
• Create and manage weekly schedules, including labor control and overtime management
• Train, coach, and develop kitchen team members to improve performance and consistency
• Maintain inventory systems, ordering processes, and cost control practices
• Ensure compliance with all food safety, sanitation, and labor regulations
• Communicate effectively with chefs, management, and team members through clear reporting and meetings
• Support a clean, organized, and efficient kitchen environment

• Minimum 3 years of hospitality or kitchen leadership experience
• Strong knowledge of kitchen operations, stations, and service flow
• ServSafe certification required (NJ Food Handler certification preferred)
• Strong leadership, communication, and organizational skills
• Experience with scheduling, inventory management, and basic forecasting
• Ability to train and mentor a team in a fast-paced environment
• Proficient in basic computer systems (Microsoft Office, POS systems, inventory platforms)
• Strong understanding of food safety and sanitation standards

• Ability to stand for extended periods (up to 10 hours)
• Ability to lift up to 30 lbs

A proactive leader who brings structure, accountability, and consistency to the kitchen while maintaining a positive and professional culture.